about

The Sterley Family (28 of 92)

My foodie/treehugging roots started early. My grandparents owned a heritage breed turkey farm before anyone used the word “heritage.” They just wanted to raise the tastiest turkeys possible. As a child, I would go around sticking two liter bottles in the toilet bowls and picking compost out of the trash, driving my parents crazy in the process. During college, I started reading Michael Pollan, which led me to Wendell Berry and many others. I quickly realized that local, sustainably-raised food is the surest path toward getting others to care about the environment – what other choice do we all make at least three times a day? Once we started a garden, I was hooked and became passionate about spreading the good news of local, seasonal food.

I’m a wife to my hilarious husband, Grant, and mama to two crazies. Next to the three of them, food, and gardening, I love quiet days curled up with a good book and just about anything that gets me outside.

Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend.

Wendell Berry

I’m out to eat (and live) with the fullest pleasure, which comes from having my hands in what I eat and cook as much as possible, as Berry describes it. Join me in eating, growing, and preserving…by the seasons!

 

7 Comments

  • Paulo R Brito

    March 21, 2013 at 8:36 pm Reply

    I somehow share a similar story. We have been rebuilding our community garden in my local church: Vineyard Church of the Rockies in Ft. Collins, CO. God bless you guys for your hard work. Paulo

  • Jennifer Oechsle

    July 18, 2019 at 7:00 pm Reply

    Hi Sara, I accidentally found your blog and I was happily surprised that you mentioned my skincare products in your daily routine, and how much you love them. Thank you for supporting our business, we strive to create natural skincare that promotes beautiful healthy skin. ❤️
    Jennifer Oechsle
    CEO/Founder
    SEDUISANCE Skincare

  • Marsha Gainey

    November 21, 2020 at 2:28 pm Reply

    Hi, Sara! I made the recipe for mushroom, beef, and butternut squash cottage pie.

    The ground-beef mixture is scrumptious! Would really be good on its own over rice for a rice bowl or in a warm tortilla. BTW I used smoked paprika.

    I guess I used a medium butternut squash tho because I got 5 cups from mine and it wasn’t enough to cover the entire top of the meat mixture in a 9×13 pan. I have noted on my recipe printout that I will need 5+ cups of butternut squash when I make this in the future. Maybe consider adding how many cups of butternut squash is needed to the ingredients list, especially if someone is buying the pre-diced kind.

    This recipe makes a lot, and since leftovers are my jam, that’s another reason this recipe is a keeper.

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